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Naar

Kasauli

A beacon of Himalayan food culture

Lofty ambitions: Accessed via vertiginous mountain roads high up in the Himalayan foothills, Naar is the ultimate example of destination dining: eating here is an immersive experience brought to life by soul-stirring views, endemic ingredients and expert storytelling. A labour of love, the name translates as 'Fire', representing not only chef Prateek Sadhu's burning desire to bring the traditions and flavours of Himalayan cuisine to a global audience, but also the elemental spirit behind his food.

Uncovering deep roots: Chef Sadhu worked in some of the world's most respected kitchens (Alinea, The French Laundry and Le Bernardin, to name a few) and co-founded the award-winning Masque in Mumbai before embarking on a journey of culinary discovery across India in 2022. His travels brought him to the Himalayan Belt, which encompasses his homeland, Kashmir – and it was here that, upon delving into the region's biodiversity and intricate web of food traditions, the idea for Naar was conceived.

From peak to plate: Naar's multi-course tasting menu is designed to whisk diners away on a gastronomic tour through the Himalayas, from Kashmir and Ladakh to Uttarakhand, Himachal Pradesh and beyond. Crafted with local produce, time-tested techniques and a dash of forward-thinking creativity, dishes are informed by the region's six distinct seasons: pre-winter, winter, spring, summer, monsoon and autumn.

What to expect: Timely, provincial creations such as Himalayan trout with 'dirty toast' (smoked or cured trout with chewy khambir bread), brined pork with a range of condiments (Himachali apples, Sikkimese bamboo shoot pickles, apricot jam and hemp seed chutney) and pine nut ice cream lavished with pine oil and fermented pine syrup.

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